For those looking to preserve tasty flavours at home, drying chillies is an easy and delicious way to do so. There’s something special about the heat of freshly dried chillies over a store-bought one. They can provide an extra nuance or tingle, which makes them ideal for seasoning up your favourite meals.
Good reasons for drying chillies
Drying chillies is a great way to add flavour and spice to any dish. Not only that, but it’s also an efficient way of preserving your stockpile for later use. If you’re still on the fence about drying your chillies, here are three reasons why this should be part of your regular food-preserving plan.
- Drying chillies makes them last much longer than fresh ones, as moisture is removed during the process.
- This method of drying them facilitates maximum flavour concentration. You get all of the punchy heat and depth of flavour in a much more concentrated form.
- Preparing these chillies at home can save you some money in the long run since store-bought dried chilli varieties tend to be quite expensive.
With all these great benefits, drying certainly does have an edge over some other methods of extending their shelf-life.
What is involved in drying chillies?
Depending on what type of chilli you are drying, the drying process may vary.
For instance, drying whole small peppers is often achieved through air drying or oven drying while larger wet chillies like jalapeños would be best dried in a dehydrator.
For the sun-based drying methods, it is important to ensure that the chillies are perched on racks with plenty of airflow and that they are checked often for the progress of drying.
Once they are fully dried out, chillies can be easily stored in airtight containers and enjoyed at any time during the year.
Options for drying chillies at home
1. Oven drying
Place clean, skinned chilli peppers on a baking sheet and bake for 45-60 minutes at 55°C (130°F).
2. Air drying
Hang the chillies in bunches from the ceiling of your kitchen, or another well-ventilated area, and let them dry naturally over several days.
3. Sun drying
Spread out chilli peppers on a flat surface such as an old oven tray and place it in direct sunlight for 3-4 days. Turn them every 12 hours to ensure all sides get exposed to the sun’s heat.
4. Dehydrator drying
Slice the chillies into thin slices and spread them onto dehydrator trays before setting the temperature between 52–60°Celcius (125°F–140°F).
5. Microwave drying
Use a microwave-safe dish to arrange 4-6 chilli pepper pieces then set it at 50% power for 2 minutes before flipping them over and repeating until they are completely dry to the touch.
General TIPS for drying chillies
- Choose ripe chillies, but still firm. Discard any that are damaged.
- Wash the chillies and pat them dry with a clean cloth or paper towel before drying them.
- Place the chillies in an area with good air circulation so they dry evenly and quickly, such as on top of a drying rack outdoors or in front of a fan indoors.
- Leave space between the chillies to ensure proper airflow for drying them efficiently without overcrowding the drying surface area.
- Check on your drying chillies regularly to prevent any mould and insects from taking hold during the drying process.
Some of the many ways to use dried chillies
1. Add a smoky and spicy flavour to dishes
Dried chillies can be crumbled, ground or used whole to add a smoky and spicy kick to soups, stews, stir-fries and other dishes.
2. Make the hot sauce
Mash dried chillies with garlic, onion and other seasonings then steep in the vinegar for several days before straining the solids out.
3. Create a spice blend
Toast dried chillies along with cumin seeds, coriander seeds and other spices then grind them into powder for use as an all-purpose seasoning blend.
4. Infuse oils
To make flavoured oil with drying chillies infuse them in olive oil or another vegetable oil by heating over low heat until fragrant but not burned; allow it cool before straining off the solids.
5. Dry roast for garnishing or decorating drinks/foods
Lightly dry-roast whole or sliced dried chillies in a pan over medium heat stirring frequently until lightly smoked but not burnt; serve as snacks on their own or sprinkle on top of salads or hummus or edible garnishes atop cocktails.
TIPS for storing dried chillies
1. Store dried chillies in a tightly sealed container, preferably glass or plastic.
2. Keep the container away from heat sources and direct sunlight to avoid drying out the chillies further.
3. Monitor the temperature of your storage area; if it’s too warm, consider using air conditioning or even moving the containers to another room of your house with lower temperatures like a basement or an attic.
4. Make sure that there’s enough air circulation and ventilation in the room where you are storing your dried chillies by opening windows occasionally for fresh air if necessary.
5. Check on your dried chillies regularly for signs of mould, insects, discolouration, and spoilage. Discard any contaminated pieces immediately.
6. For long-term storage, keep all drying equipment (dehydrator/oven) clean and free from dirt to prevent cross-contamination between batches.
7. Label each batch with the date so that you know how fresh they are.
Drying chillies is a great way to preserve them for longer and enjoy them in different forms. By understanding the process and value of drying chillies, you can extend the shelf-life of your chillies and extend your enjoyment of them.